Originally published in 1914, this guide recalls the traditions of commercial fruit growing nearly a century ago. Considered one of the most authoritative works on the subject, it was used as a textbook for generations of students of agriculture. Both the historical illustrations and the literary style evoke earlier, simpler times, when horses supplied the power to pull the wagons and tractors.

This work provides a good summary of the basic skills and techniques needed for cider-making. The whole process is much more involved than simply pressing juice from apples. Cider apples have a high tannin content and differ from culinary and table apples. Additionally, there is no one variety of cider apple. Since this book was written in England, apples choices are different from those in the United States. The book excludes the common apple cider varieties found in many retail outlets.